White Pork and Potato Stew
1 Tbsp oil|
1 lb pork tenderloin (or boneless pork chop), cut into 1 inch slices
1 cup carrots, julienne cut (2x1/8x1/8)
1 cup onion, sliced
4 russet/idaho baking potato, medium, peeled, cubed
3 Tbsp chicken bouillon crystals
1/4 tsp seasoned salt
1/4 tsp garlic powder
1/4 tsp thyme leaves
1/4 tsp black pepper
4 1/4 cup water
1 Tbsp cider vinegar
3 Tbsp rice flour (optional, for thickening)
2 cup cabbage, thinly sliced
Heat oil in dutch oven over medium heat until hot. Add pork, carrots
and onions; cook until pork is browned. Drain.
Add potatoes, bouillon, spices, 4 cup of the water, and vinegar. Mix
well. Simmer 30 minutes, stirring occasionally.
In small bowl combine the remaining 1/4 cup of water and flour. Beat
with wire whisk until well blended. Add flour mixture and cabbage to
stew; mix well. Cover; simmer an additional 10 minutes or until stew
is thickened, stirring occasionally.
From PB204 Soups, Chilies and Crock Pot pamphlet
Copyright © 1999 Joan Schraith Cole.
Updated April 16, 1999
Graphics from Ann-S-Thesia CD